Old Fashioned Apple Dumplings Just Like My Southern Grandmama Made

These old fashioned apple dumplings come straight out of a vintage Tennessee church cookbook: tart apple slices tucked into a tender, crumbly dough and baked in a buttery cinnamon syrup until golden and bubbly. They're one of my favorite fall desserts, and they taste just like the ones my grandmother used to make.

It's almost fall here in the Hudson Valley, and the apple picking has already started. It doesn't take much for me to start thinking about my favorite apple desserts so I was easily inspired to pick up some apples for one of my favorite old-fashioned desserts: apple dumplings.

I collect vintage cookbooks and I adapted this apple dumpling recipe from one of my favorites, Tennessee Homecoming Cookbook, a celebration of all those great dishes our Meemaws used to bring to the annual church homecomings.

This particular recipe for apple dumplings was submitted by Dr. Doris W. Bush of Baxter, Tennessee, who writes in the cookbook:

I have traced this recipe to the early 1800s in my family here in Middle Tennessee. It still tastes just like the ones my grandmother used to make.

It reminds me of the dumplings my grandmother used to make, too. The dumplings are almost like crumbly shortbread and the sticky sweetness of the apple filling provides the perfect contrast. You'll want to serve these with whipped cream or vanilla ice cream, of course!

Old-Fashioned Apple Dumpling Ingredient Notes

You only need pantry basics for this recipe: apples, sugar, cinnamon, butter, flour, baking powder, salt, shortening, milk and water. The full amounts are in the recipe card at the bottom of the post, but a few of the ingredients are worth a closer look.

• Sliced apples, not whole apples. A lot of apple dumpling recipes wrap a whole cored apple in pastry. This vintage version uses sliced apples tossed in cinnamon sugar instead, so the filling cooks evenly, the dumplings bake faster, and you get tender apple in every bite.
• Shortening or butter. The dough uses shortening, which is what gives these dumplings their crumbly, almost shortbread-like texture. If you'd rather not use shortening, cold butter works measure for measure. Cut it in small pieces and work quickly so it stays cold. The flavor is a little richer and the crumb a little less tender.
• The cinnamon syrup. Sugar, water and a pinch of cinnamon are boiled together, then a couple of tablespoons of butter are stirred in. The syrup is poured over the dumplings before they bake and turns into a sticky, buttery sauce in the pan.

What Type of Apples Should You Use for Apple Dumplings?

A tart, firm variety of apple works best in this recipe. This is a really sweet recipe, so you want an apple that provides a nice contrast to the sweet ingredients. Otherwise, the recipe can become cloyingly sweet.

Similarly, you want a firm apple that will hold its shape during cooking and won't turn into mush.

I like to use the tart apples like Granny Smith, Honeycrisp, or Braeburn. They hold their shape well when cooked and provide a nice contrast to the sweet filling.

Bought more apples than you need? They won't go to waste. Try this easy apple crumble pie or a skillet berry-apple crumble next.

How to Make Old-Fashioned Apple Dumplings

Step 1: Make the apple filling. Preheat the oven to 375°F. In a small bowl, combine the sugar and cinnamon for the filling. Add the cinnamon sugar to the apple slices in a large mixing bowl and stir well to coat the apple slices.

Step 2: Make the dumpling dough. Combine the flour, baking powder and salt in a large bowl. Using a pastry cutter or a knife, cut in the shortening until coarse crumbs form. Add the milk and stir just until the dough is moist.

Step 3: Assemble the dumplings. On a floured surface, use a rolling pin to roll the dough into a rectangle about 12 x 18 inches, then cut it into 6 squares. Place a sixth of the apple filling in the middle of each square and top it with ½ tablespoon of butter. Fold the corners of the dough up around the apples to enclose them, then place the dumplings seam side down in a 9x13 baking dish or a Dutch oven.

Step 4: Make the syrup. In a saucepan, bring the sugar, cinnamon and water for the syrup to a boil. Remove the pan from the heat, stir in the butter and pour the syrup over the dumplings.

Step 5: Bake and serve. Bake for 30 to 40 minutes, until the dumplings are brown on top and a little crusty. Serve them warm with vanilla ice cream or a dollop of whipped cream, with some of the syrup from the pan spooned over the top.

Apple Dumplings FAQ

Can you make apple dumplings ahead of time?

Yes. Assemble the dumplings in the baking dish, cover it and refrigerate for up to 8 hours. Make the syrup right before baking, pour it over the cold dumplings and add about 5 minutes to the bake time. You can also bake them earlier in the day and rewarm them before dessert, which makes them an easy pick for a holiday dinner. If you're hosting this year, my Thanksgiving charcuterie board ideas and these free printable Thanksgiving conversation starters can take a little pressure off the rest of the day.

How do you store and reheat apple dumplings?

Let leftovers cool, then cover the dish (or move the dumplings and their syrup to an airtight container) and refrigerate for up to 4 days. Reheat a single dumpling in the microwave for 30 to 45 seconds, or warm the whole dish, covered with foil, in a 350°F oven for 15 to 20 minutes.

Can you freeze apple dumplings?

Yes. Freeze baked, cooled dumplings with a little of their syrup in a freezer-safe container for up to 3 months. Thaw them overnight in the refrigerator, then reheat covered in a 350°F oven until warm all the way through. The dough comes out a bit softer after freezing, but they still taste wonderful.

Can you use pie crust or crescent rolls instead?

You can. Refrigerated pie crust, rolled out and cut into squares, makes a flakier dumpling that's closer to a turnover. Canned crescent rolls are the popular shortcut: wrap the apple slices in the crescent triangles and bake until golden, and you'll get a softer, more bread-like dumpling. Both are good, but neither gives you the crumbly, shortbread-like texture of the homemade dough, which is the whole charm of this old fashioned version.

More Cozy Fall Recipes

If you loved these apple dumplings, here are a few more you might enjoy:

• Microwave Cinnamon Roll for One
• Crockpot Meals Just Right for Two People
• Apple Crisp with Canned Apple Pie Filling
• Apple Spice Poke Cake